Instant Pot Secret Ingredient Casserole–a most delicious cubed potato casserole with lots of amazing flavor thanks to a secret ingredient!
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot Secret Ingredient Casserole
You’re going to love these potatoes! They have such great flavor thanks to a container of French onion dip! My kids and I took this down so quickly that there wasn’t enough for Greg when he got home. You can find French onion dip next to the sour cream at the grocery store. I just picked up the store brand at Kroger and it was perfect.
I love cooking potatoes in my Instant Pot. They turn out well every time for potato salad or mashed potatoes. I do like to use a steamer basket* when cooking potatoes to keep the potatoes out of the water. Without the steamer basket they sometimes turn out grainy.
How to make Instant Pot Secret Ingredient Casserole
- Wash, peel and cube potatoes into ½ inch cubes. I used Russet potatoes but you can also use red or Yukon golds.
- Place them in a steamer basket. I like my silicone steamer basket.*
- Pour 1 ½ cups water into bottom of Instant Pot. This will help bring the pot to pressure. You can make this in the 6 or 8 quart pot.
- Lower the steamer basket into the pot. Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and release pressure. Remove the lid.
- Remove the steamer basket. Discard water in bottom of Instant Pot.
- Pour the potatoes into Instant Pot or a serving bowl. Stir in the French onion dip, salt, garlic powder, pepper and cheddar. Taste test and add salt and pepper to taste, if needed. Sprinkle the potato chips on top.
- Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days.
More Instant Pot Potato Recipes You’ll Love…
Instant Pot Party Potatoes–-it has a a crispy cheese and breadcrumb topping!
Instant Pot Sober Potato Salad–old fashioned, classic potato salad like Grandma used to make!
Instant Pot Crack Potatoes–only 5 ingredients!
Want More Tried And True Instant Pot Recipes?
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Instant Pot Secret Ingredient Casserole
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Total Time: 24 minutes
- Yield: 6–8 servings 1x
Description
A cubed potato casserole with lots of amazing flavor thanks to a secret ingredient!
Ingredients
- 2 1/2 pounds Russet potatoes
- 1 (16 oz) container French onion dip
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 cup shredded cheddar
- 1 cup crunched up potato chips
Instructions
Instant Pot Instructions:
- Wash, peel and cube potatoes into ½ inch cubes.
- Place them in a steamer basket
- Pour 1 ½ cups water into bottom of Instant Pot.
- Lower the steamer basket into the pot. Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and release pressure. Remove the lid.
- Remove the steamer basket. Discard water in bottom of Instant Pot.
- Pour the potatoes into Instant Pot. Stir in the French onion dip, salt, garlic powder, pepper and cheddar. Taste test and salt and pepper to taste, if needed. Sprinkle the potato chips on top.
- Serve and enjoy!
Slow Cooker Instructions:
- Wash, peel and cube potatoes into ½ inch cubes.
- Place them in a slow cooker.
- Pour enough water into the slow cooker that the potatoes are just barely covered.
- Cover and cook on low for 4-6 hours or high for 2-3 hours, or until potatoes are fork tender.
- Drain the water.
- Stir in the French onion dip, salt, garlic powder, pepper and cheddar. Sprinkle the potato chips on top.
- Serve and enjoy!
Notes
Try refrigerating the potatoes after they are cooked. When cooled stir in the rest of the ingredients and serve like a potato salad. Both hot and cold are tasty!
- Category: Side
- Method: Instant Pot
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 403
- Sugar: 6 g
- Sodium: 663 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 18 mg
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I always cook potatoes this way. I have often wondered why the water turns cloudy after. The same for sweet potatoes.? Iusually do not peal the potatoes for other recipes.
I think it’s just the starch in the potatoes that makes the cloudy water
It’s the starch that turns the water cloudy
★★★★★
Bet you could and cubed cooked chicken or ground beef to make this a meal!
Yes! Great idea 🙂
I tossed in leftover smoked ham (cubed) & it was absolutely devine!
how can I use for the slow cooker?
Hi Kathleen, if you scroll down to the recipe card the slow cooker instructions are listed in the bottom of the it.